The Fermentacion Lenta Ximénez-Spínola is soft pressed and fermented on the skins in French Oak barrels (225 and 300l). To ensure slow fermentation, 30 litres of must is added to the barrel each day which means it is fermented totally dry. The musts are kept on the lees with soft battonage for six months in barrel.
Pedro Ximenez grapes are left to over ripen on the vine for 21 additional days to the conventional harvest. Harvested by hand and transported in 15kg boxes to prevent damage to the fruit.
There are not many wineries that can claim to plant only one varietal, let alone one that could easily be seen as being out of fashion, but that is precisely what Bodegas Ximénez-Spínola have done since 1729. Working solely with Pedro Ximénez to produce a selection of still wine, dessert wine, sherry and vinegar. Doing so, for so long, has made them masters of their trade and the wines they produce are simply magnificent. Vineyards are located in a prime location for growing Pedro Ximenez – between the towns of Jerez, Sanlúcar de Barrameda and El Puerto de Santa María. This area is made up of chalky soils near the mouth of Guadalquivir River, which was originally flooded by lagoons and salt marshes that were known as “Ligustino Lake”. After the lagoons and marshland dried out, sediments and fossils that were deposited there over millions of years became the perfect soil type for vine growing. An accumulation of moisture and long hours of sunlight on the vine formulated what is known as one of the best wine regions in the world. The winery produces a range of still wine, brandy, sherry and vinegar, all from the Pedro Ximenez grape variety.
Reviews
There are no reviews yet.